A century-old recipe for pickled eggs - and it never gets old!
Pickling is a food preservation method that dates back to ancient times. This technique involves immersing food in a solution of vinegar, salt, and spices to extend its shelf life and enhance its flavor. Pennsylvania is known for its pickled eggs, which have become an essential part of its culture for generations.
Vinegar to preserve eggs
The origin of pickled eggs in Pennsylvania remains unclear, but according to food historians, the practice goes back to the late 19th century when farmers used vinegar to preserve their surplus eggs. During the Great Depression, pickled eggs became a cheap and nutritious snack packed with protein. Gradually, this humble dish made its way into bars and taverns, where it is now a staple appetizer.
Very easy to make
Pennsylvania pickled eggs are easy to make and only require a few ingredients. The process involves hard-boiling eggs, peeling them, and immersing them in a brine solution that usually includes cider vinegar, sugar, salt, and a variety of spices like garlic and dill. The eggs are left to marinate for several days, allowing the flavors to penetrate the egg white and yolk. The longer the eggs sit, the more flavorful and tangier they become.
Adding beets for a pink hue
Pickled eggs' popularity has grown beyond Pennsylvania's borders, and many regions have developed their variations to suit their local taste preferences. For example, widely popular variations include adding beets to the brine, which gives the eggs a vivid pink hue and a slightly sweet taste. Another popular variation is pickled quail eggs, which are just as flavorful but smaller in size, making them ideal for appetizers.
Pennsylvania Dutch Red Beet Pickled Eggs
Ingredients
3 medium or 4 small Red Beets (3/4 - 1 lb.)
4 Eggs
1 medium Shallot
3 tbsp Sugar
1 tbsp Kosher Salt
2 tsp Black Peppercorns
6-7 sprigs Fresh Dill
4 cloves Garlic, peeled and smashed
1 cup Apple Cider Vinegar (unfiltered)
Water as needed
The Process
Cut the ends off the red beets and wash them thoroughly.
Add the whole red beets to a pot and fill it with water until the red beets are slightly covered.
Bring water to a boil and cook the red beets uncovered over medium-low heat for approx. 40 - 45 minutes. Cooking time depends on the size of the beets. Insert a pairing knife to determine if the red beets are very tender.
While the red beets are boiling, boil the eggs. Use a needle to pinch a small hole into the eggs. Add the eggs to boiling water and cook uncovered for 10 minutes.
While the eggs are boiling, prepare a bowl with ice water.
When the eggs are done, remove them from the pot and lay them in the ice water. Keep the eggs in the water until they are completely cold.
When the red beets are done, remove them from the pot. Keep the water in the pot for later use!
Peel the red beets and cut them in a shape you would like to eat them (e.g., slices for smaller beets, half slices for larger beets.)
Add vinegar, 1 cup of the beet water, sugar, salt, peppercorns, and garlic to a pot.
Boil this pickling liquid over medium-high heat until the sugar is dissolved, approx. for 5 minutes.
Take the pot off the heat and let the liquid cool down for approx. 15 minutes.
Add all dry ingredients to a 1 liter Weck jar or similar 1-quart jar. Start with two eggs, then add half of the red beets, some dill, and half of the shallots. Add two remaining eggs, beets, dill, and shallots until all ingredients are in the jar.
Pour the lukewarm liquid into the jar.
Leave the uncovered jar on the counter until it has completely cooled down, approximately 2 hours.
Close the lid and store the jar in the refrigerator for at least one day, better two days.
Serve the eggs, sliced, over lettuce as a salad or just as it is as a snack. I enjoy my pickled eggs with some cottage cheese on the side.
Wine Pairing
White:
Gerd Anselmann, Pfälzer Riesling Kabinett
Why:
Off-dry, crisp, and zesty, with minerality, this Riesling will balance the sweet/sour flavor of pickled eggs perfectly. The Pfalz is one of the best wine regions in Germany. There is a connection to the Pennsylvania Dutch who find people from the Pfalz in Germany in their ancestry.
Music Pairing
Benny Goodman - Egghead
Why:
You do not have to be an intellectual to create the dish, but the song Egghead offers some high pitch, clear tones from the clarinet, played by Benny Goodman, and from the saxophone, mastered by the unforgettable Wardell Gray. These tones go well with a sour, lively taste.
Comments